Food

[Raza]

I think I would have loved it. As for the corn, it is a veg that is often overlooked. I mean putting it on an open flame and letting it get a bit burnt and then slathering it with butter is pretty good, so people often don't go further. We do this thing we call Antiguan corn though we've had it in Jamaica and elsewhere in the Caribbean as well. Take corn and coconut milk or cream. We like Graces, as they make something halfway between. Bring the coconut milk to a simmer in a large saute pan with one or two whole green Scotch bonnets or habaneros. Whole. Don't cut, pierce or otherwise interfere with the structural integrity of them. Add cinnamon leaves, bay leaves, garlic, scallions, a few peppercorns, a few whole allspice and a bit of palm or brown sugar. Cut cobs into thirds and throw them in. Keep rolling them at a simmer until the coconut milk evaporates and coats the corn.

That sounds delicious. It does sound a bit similar to how this corn was prepared. The menu states it as “white & yellow corn, ginger coconut beurre monte, chile picante”. Although, I must admit, I very much prefer corn off the cob and even when presented with corn on the cob, I tend to strip the kernels before eating.

[Raza]

Tonight's eats.

Attachment 124776

Oysters with fresh grated horseradish and a lovely mignonette, Giant shrimp with a housemade cocktail sauce that was nothing like that store bought horror, tuna tataki in a yuzu sauce with pickled shimeji mushrooms, shrimp mango dynamite roll and poached lobster tail.

That looks pretty much like my ideal dinner right there. I’m a huge seafood fan, can’t get enough.

[Henry Krinkle]

That looks pretty much like my ideal dinner right there. I’m a huge seafood fan, can’t get enough.

I can't really disagree with you.

[Henry Krinkle]

Well, thankfully, the habaneros are starting to slow down a bit. I only had to pick these yesterday.



I am not planning on making any fermented hot sauces this year, unless I get enough Nagas to make it worthwhile. So...



Habaneros, dried apricots macerated in vinegar for ten hours, red onion, red bell peppers, more sugar than I care to admit.



The apricots sort of melt in the vinegar and form the base of the jelly. This is really delicious. I used one habanero for each half pint of jelly. Almost too hot for Mrs. K. Almost, but too delicious for her to stop eating it. I have never made anything where the flavour of fresh habaneros is so forward. If only Scotch bonnets grew as well as habs do in my yard, this jelly would be perfect.

[Spooky]

Habaneros topped with smoked cream cheese and bacon.


Sent from my iPhone using Tapatalk

[Raza]

Habaneros topped with smoked cream cheese and bacon.


Sent from my iPhone using Tapatalk

Ooh, nice. Habs aren’t my thing, but my friend’s wife made something similar, with cream cheese, bacon, and jalapeños, which her husband smoked. They were the best poppers I’ve ever had.

[Spooky]

Ooh, nice. Habs aren’t my thing, but my friend’s wife made something similar, with cream cheese, bacon, and jalapeños, which her husband smoked. They were the best poppers I’ve ever had.

We also had Jalapeños. However I had about a dozen ripe habaneros hanging out not doing anything. Also smoked a couple of pork butts yesterday. (No pictures taken I’m afraid.)

They didn’t turn out the best.


Sent from my iPhone using Tapatalk

[skywatch]

Our climate here on the coast requires a greenhouse for tomatoes and peppers, and the habanero plant is at jungle proportions but still not ripe.





On the other hand, our quince were ripe and I made membrillo over the weekend. These little packets of dried quince paste become gifts for our friends, and will last a year or more in the fridge.

[geoffbot]

I've never heard of mebrillo. Weird!

[Henry Krinkle]

Our climate here on the coast requires a greenhouse for tomatoes and peppers, and the habanero plant is at jungle proportions but still not ripe.





On the other hand, our quince were ripe and I made membrillo over the weekend. These little packets of dried quince paste become gifts for our friends, and will last a year or more in the fridge.

Nice. I love membrillo.